MY VEGAN VERSION OF AVGOLEMONO SOUP

 Would you believe me if I told you that 50% of my diet from October through March consist of soup.There are thousands of incredible soup recipes on the internet, but it’s those recipes that I absolutely love from either childhood or recipes that I have tried at a restaurant that I always go back to.I will never pass up a warm bowl of soup!

Chicken soup used to be my favorite! But the thought of a dead bird in my meal makes my stomach turn these days. Years ago I ate at a favorite Greek restaurant. The owner was a friend, and she brought me over a bowl of AVGOLEMONO soup to try. This was no ordinary soup. There was something special about the flavors. It was rich and comforting with a silky broth that was heavily scented with lemon.

Avgolemono soup is typically made with eggs, chicken and lots of lemons. Well, I veganized this soup, keeping the authentic Greek taste as the traditional version, but eliminating the animal and all animal products. I promise, you won’t be disappointed!

This vegan version of Avgolemono soup is delicious! It’s a perfect balance of herby, peppery and lemony deliciousness! Don’t forget to warm a loaf of your favorite crusty bread!

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Ingredients:

2 Tbsp avocado oil

1 1/2 cups yellow onion chopped

3-4 cloves garlic chopped

2 large stalks celery diced

3 large carrots cut into rounds

1 1/2 cups cannellini beans ( I used dry beans and soak them overnight, then cook before adding them to the soup. You can also use canned beans, just remember to rinse them and drain). 6 1/2 cups vegetable broth

1/2 cup Arborio rice

1/4 cup lemon juice, divided plus a little more if desired

3 bay leaves

salt to taste

3/4 tsp black pepper

2 cups kale

2 Tbsp fresh and chopped dill

2 Tbsp dried oregano

Directions:

Heat a soup pot on medium. Add avocado oil and onion. Sauté for 7 minutes. Keep stirring until translucent.

Add garlic, carrots, celery and cook for an extra 7 minutes. Take 1 cup of cannellini beans and 1 cup of vegetable broth and place into a blender. Blend until creamy. Reserve the 1/2 cup of beans for later.

Add the remaining vegetable broth, blended beans, rice, salt, half of lemon juice and bay leaves to soup pot. Bring to a boil, then turn down the heat to low and simmer for 25 minutes or until rice is tender.

stir in 1/2 cup of reserved beans, kale, herbs and the remaining lemon juice. Cook for an additional 5 minutes.

If you try out this recipe, please send me a message! I would love your feedback